Delicious Strawberry Mousse Light (Printable Version)
# What You'll Need:
→ Strawberries
01 -
480 ml fresh strawberries (approx. 2 cups), hulled and halved
02 -
50 g granulated sugar (approx. 1/4 cup) for maceration
03 -
15 ml lemon juice (1 tablespoon)
→ Sweetener
04 -
50 g granulated sugar (approx. 1/4 cup) for whipping cream
→ Cream
05 -
240 ml heavy cream (1 cup), chilled
06 -
5 ml vanilla extract (1 teaspoon)
→ Stabilizer
07 -
6 g gelatin powder (2 teaspoons)
08 -
45 ml water (3 tablespoons) for gelatin blooming
# Step-by-Step Directions:
01 -
Rinse strawberries thoroughly, remove stems and hulls, then halve. Combine with 50 g sugar and lemon juice in a bowl. Let sit for 15 minutes to release natural juices.
02 -
Transfer macerated strawberries to a blender and process until smooth, reserving a few tablespoons of puree for garnish if desired.
03 -
Sprinkle gelatin powder over water in a small bowl and allow to bloom for 5 minutes. Gently warm in short intervals until dissolved. Let cool slightly before use.
04 -
In a chilled bowl, whisk heavy cream with remaining 50 g sugar until soft peaks form, careful not to overwhip.
05 -
Mix strawberry puree with dissolved gelatin and vanilla extract thoroughly. Gently fold in whipped cream using a rubber spatula, preserving the airy texture.
06 -
Divide mixture into serving vessels, cover, and refrigerate for at least 2 hours until set.
# Helpful Notes:
01 -
Ensure heavy cream is well chilled for optimal whipping. Avoid overwhipping to maintain a light, airy texture. Proper gelatin blooming prevents graininess.
02 -
Maceration enhances strawberry sweetness and flavor extraction.